Tomato Jelly Salad

Ingredients

• quart of tomatos
• one sprig of thyme
• half of one bay leaf
• six pepper-corns
• two stalks of celery
• a third of a box of English gelatine
• a quarter of a cup of cofd water
• little cups holding about a gill each
• a tablespoon of mayonnaise
• with chopped walnuts (chopped very fine)

Method

1. 1

   Add the quart of tomatoes, season with salt and pepper, and let simmer for half an hour.

2. 2

   Strain and add the soaked gelatine to each pint of liquid.

3. 3

   Strain again through a cloth jelly strainer, and put into molds.

4. 4

   Serve each mold on a lettuce leaf with mayonnaise and chopped walnuts.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 45. The excerpt below is the record exactly as published.

one sprig of thyme, half of one bay leaf, six pepper- corns and two stalks of celery. Add the quart of tomatos, season with salt, pepper and let simmer half an hour. Strain and add a third of a box of English gelatine to each pint of liquid. Soak the gelatine in a quarter of a cup of cofd water for every third of a box used. It will dissolve, if it has been soaked, as soon as it is stirred into the tomato mixture. Strain again through a cloth jelly strainer, and put into little cups holding about a gill each to mold. Put each mold of this jelly on a bleached lettuce leaf and a tablespoon of mayonnaise with chopped walnuts (chopped very fine). Mrs. Hugh Vail. MUSTARD DRESSING. * Three even tablespoons mustard, one even tablespoon sugar, one egg well beaten and mixed with sugar and mustard to a paste; one teacup vinegar. Put in double boiler and cook well. When cool, add one tablespoonful of oil. Bottle for use. Mrs. Harry Ross, San Francisco. ORANGE SALAD. Take three oranges, place on ice to cool and harden, peel and then slice round; remove the seeds, cover with powdered sugar, add two tablespoon fuls each of Maraschino, Cuaeva wine and brandy. Let stand on ice before serving. Miss Maurice. POTATO SALAD. Five medium-sized potatos sliced, broken meats of six Eng- lish walnuts, seven pickled olives cut in pieces, half cup capers, or nasturtium seeds ; mayonnaise dressing with cream. Mrs. James M. Sanborn, Sati Gabriel. POTATO SALAD. Dressing : One quart milk, let scald, one large cup vinegar. Boil in separate vessel ; one tablespoon flour, one tablespoon mustard, two tablespoons light brown sugar, one teaspoon salt, cayenne and black pepper to taste ; two tablespoons melted SALADS. 69 butter, one tablespoon celery. Mix all dry ingredients, beat three eggs light, add dry ingredients, then scalded milk and last vinegar. Let boil until thick as molasses. Use half re- ceipt and pour over equal parts potatos cut in dice, and celery in small pieces. Garnish dish with sliced hard-boiled eggs, celery and capers. Mrs. Jerry Conroy. RED SALAD. Three medium-sized potatos, boiled in skins and cooled ; three small beets, deep red, cold. Slice potatos in thick slices and cut in four pieces ; also the beets. One teaspoonful grated green onion. Put in deep bowl in layers. Pour over three tablespoonfuls salad oil; a sprinkle of paprika, salt. Cover closely and place in the refrigerator until chilled. ROSE SALAD. This salad was given to me by a member of the Sultan’s household. I have tried it and found it very delicious. Pound in a mortar and pestle the leaves of three large red roses and six almonds. Heat, but do not boil, a cup of strained honey, add the rose leaves and rub through a fine strainer. Take twelve ripe figs, or those conserved in glass, the syrup of which can be used instead of honey. Arrange them in a mound on a glass dish, add a wineglass of Chartreuse to the rose leaf syrup and pour over the figs. Place candied rose leaves over the mound and about its base, ornamenting the outer rim with fresh roses and thin green leaves. Mulberries may be used in place of the figs, or strawberries or peaches, if you wish to make an American adaptation of an Oriental salad. Justine Ingersoll. SCALLOP SALAD. Soak the scallops in salted water, simmer five minutes in boiling water, drain, cool, cut in slices and marinate with French dressing. At serving, drain, mix with equal bulk of celery, dress with mayonnaise, shape in a mound. Miss Elizabeth Shankland. 70 LANDMARKS CLUB COOK BOOK. SHRIMP SALAD. One can of canned shrimps washed in cold water, dried with a soft towel. To every pint of shrimps allow nearly half a pint of mayonnaise dressing. Serve with lettuce. SWEET-BREAD salad. Drop the sweet-breads into boiling salted water and cook twenty minutes ; then plunge into cold water to harden. When cold, remove the membranes and little pipes and cut into dice. Day a tablespoon ful on crisp lettuce leaves, cover with mayon- naise dressing and serve. Delicious. SWEET-bread salad. Boil sweet-breads, cut in small pieces, add equal parts crisp celery and mayonnaise dressing; capers may be added if de- sired. Mrs. Jerry Conroy. string bean salad. Take one and one-half pounds of string beans, string care- fully and cut in as thin slices, lengthwise, as possible. Boil until tender ; drain and let stand until cool ; then add salt, pep- per, a little grated onion, four tablespoonfuls of oil, two of vin- egar, half a tablespoon ful of water and the juice of a lemon. TOMATO salad. Take six tomatos, peel and scoop out, pulp, strain juice off of pulp and cut into slices ; add two whole tomatos cut and strained in same way, also two hard-boiled eggs, two table- spoonfuls of minced celery, two of olive oil, a level teaspoon- ful of mustard, one of vinegar, pepper and salt to taste, mix all together and put in tomato. Serve in nest of lettuce. Harriet S. Bishop. TOMATO SALAD. Take nice, smooth, tomatos, peel without breaking, cut the stem end out, and take out inside with a small spoon. Chop fine some celery, lettuce, green peppers, cucumbers and the inside of the tomatos. Drain off every drop of the liquor and mix the vegetable with shrimps and mayonnaise. Fill the to- matos with the mixture, garnish the top of each with a ring cut from green pepper, and a drop of mayonnaise. Mrs. Fred Walton. SALADS. 71 TOMATOS — SPANISH DRESSING. Peel and slice the tomatos, not too thin, and lay them upon a platter; do not allow them to cover one another. Chop some onions (young) with parsley and green peppers, put a table- spoonful upon each slice of tomato and cover with mayon- naise dressing. Garnish with olives. Mrs. Fred Walton. TOMATO AND CUCUMBER SALAD. Peel rather small round tomatos, one for each person; dig out at the core end about half the tomato, and fill in the space with finely chopped cucumbers, with the smallest quantity of onion chopped with it, and seasoned with salt and pepper. Serve on lettuce leaves and partially cover the tomato with mayonnaise dressing. TOMATO AND SWEET-BREAD SALAD. Peel a large tomato, empty its contents ; then take sweet- breads, which have been boiled and cut into dice, and mix with mayonnaise dressing; add a pinch of salt and a dash of pap- rika; mix it well and fill the tomato with this mixture. The tomato must he served very cold. Use one for each guest. Mrs. E. D. Neff, La Mirada. TOMATO JELLY SALAD

Cook this with the app: pantry check, scaling, and the assistant.